Peach Melba

Here's how:
In a sundae boat, put 3 scoops of diferent ice cream flavors, side by side. Top each scoop with whipped cream and place peach slices all around. Garnish as you please with strawberry syrup, chocolate syrup and candy sprinkles.

Brownie Pops

Here's how:
Skewer 10 pieces store-bought brownies in popsicle sticks. Melt a cup of white chocolate in the microwave. Arrange different toppings in small bowls like candy sprinkles, rice krispies, mini-marshmallows, chopped nuts and mini-chocolate chips. Dip the skewered brownies in the melted chocolate then in your choice of topping.

Pinipig Polvoron

Ingredients:

• 4 cups cake flour
• 2 cups powdered milk
• 2 cups sugar
• 1 cup toasted pinipig, ground
• a cup of butter or margarine, melted

Procedure:

1. Toast cake flour in moderate heat until light brown, stirring constantly.
2. In a bowl, mix together the toasted cake flour, milk, sugar, pinipig and melted butter or margarine. Mix thoroughly.
3. Using a polvoron molder, shape the mixture. Wrap in cellophane.

Yema Balls

Here's how:
In a non-stick pan, combine a big can (300ml) of condensed milk and 3 egg yolks. Cook over low heat, with constant stirring until thick. Remove from heat. Add 2 tbsps of butter and 2 tsps of vanilla essence. Mix until smooth. Set aside to cool. Lightly grease your hands with some butter. Form the mixture into balls. Roll in sugar. Put in small paper cups.

Strawberry and Chocolate Layer Cake

Ingredients:

• store-bought pound cake
• hazelnut spread or choco spread
• whipping cream
  
• sugar
• strawberries

Procedure:

1. Hulled and wash the strawberries. Set aside.
2. Slice the pound cake according to your desired thickness. Set each slice on a dessert plate.
3. Spread the hazelnut spread over the sliced pound cake. Top with strawberries. Sprinkle sugar to your liking. Top it off with a big fat dollop of whipped cream.
4. Serve.

Masapan Parfait

Here's how:
In a bowl, whip a cup of chilled cream. Set aside. In four dessert cups, put a few pieces store-bought masapan candy (you will need 3 dozens of masapan for 4 servings). Top with some whipped cream. Put more masapan on top. Thin out coco jam with 2-3 tbsps hot water and drizzle over the parfait. Serve at once.

Maja Maiz

Ingredients:

• 1 can (425g) cream style corn
• 1 brick (250ml) sweetened condensed milk
• a pinch of fine salt
• a tbsp of white sugar (optional)
• a few drops of yellow food color
• coconut cream (kakang-gata):
• 1 cup warm water
• 1 pc (400 g) coconut, grated
• coconut milk (pangalawang gata):
• 1-¾ cup warm water
• (used) coconut, grated

Procedure:

1. In a large bowl, place ingredients for coconut cream. Mash and squeeze. Put coconut cream extract in a non-stick wok. Place in medium fire, cook until coconut cream turns to latik. Stirring very often. Set aside.
2. While cooking the coconut cream. Do the coconut milk, mash and squeeze. Place coconut milk extract in a non-stick medium casserole. Add the first-four ingredients. Mix well. Place over medium-high fire. Stir continuously until it thickens.
3. Line with banana leaves and lightly grease a “bilao” or platter, or 5 plastic microwavable round containers (250 ml) with coconut oil (from latik). Place and divide cooked mixture into greased containers . Top with latik generously, press latik lightly unto cooked mixture while still hot. Let it cool.
4. Serve.

Strawberry Cream Cannoli

Ingredients:

• 8 sugar cones
• 1/2 cup melted chocolate
• 1/4 cup candy sprinkles
• 1/2 cup cream cheese
• 1/4 cup strawberry jam
• 1/4 tsp vanilla essence

Procedure:

1. Dip the open end of each sugar cone in melted chocolate. Run it on candy sprinkles. Allow to dry and cool inside the refrigerator.
2. Meanwhile, combine in a bowl the last-three ingredients. Stuff each cone with the filling.
3. Serve at once.

Leche Flan

Ingredients:

• 2 cups evaporated milk
• 8 egg yolks
• 1/2 cup caramel syrup
• 1 tsp lemon rind or vanilla
• 1 cup white sugar

Procedure:

1. Scald the evaporated milk in double-boiler for 15 minutes. Beat the egg yolks. Add the sugar, milk and flavoring.
2. Line mold with caramel syrup. Pour milk-mixture.
3. Place this in large pan half-filled with water. Steam or bake for about an hour or until mixture becomes firm. Cool before removing from mold